Go Back
- 4 boneless, skinless chicken breasts - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons fresh parsley, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 2 large eggs - 1 tablespoon Dijon mustard - Olive oil for frying When I make Parmesan crusted chicken, I start with the chicken. I use boneless, skinless chicken breasts. These pieces are easy to work with and cook quickly. For the crust, I prefer using grated Parmesan cheese. It brings a sharp, tangy flavor that pairs well with chicken. I also add breadcrumbs for texture. Panko is my go-to because it adds a delightful crunch. Fresh herbs like parsley brighten the dish. I chop them finely to mix in with the breadcrumbs. Minced garlic gives a warm, rich flavor that everyone loves. A touch of dried oregano rounds out the taste. To bind everything together, I whisk eggs with Dijon mustard. This mix helps the coating stick to the chicken. Lastly, I heat olive oil for frying. This step is key for that golden crust. You can find the full recipe with all these ingredients and steps laid out clearly, making it easy to follow. 1. Preheat oven and prepare baking sheet: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. If you do not have parchment, lightly grease it. 2. Create the breadcrumb mixture: In a shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, dried oregano, paprika, salt, and pepper. Stir well to combine all the flavors. 3. Whisk egg mixture and season chicken: In a separate bowl, whisk together the eggs and Dijon mustard until smooth. This mixture helps the breadcrumbs stick to the chicken. Take the chicken breasts and pat them dry with paper towels. Season both sides with salt and pepper. 4. Dip and coat chicken breasts: First, dip each chicken breast into the egg mixture, letting any extra drip off. Then, coat the chicken in the breadcrumb mixture. Press down gently to make sure the crumbs stick well. 5. Sear chicken in skillet: In a large skillet, heat olive oil over medium heat. Once hot, add the coated chicken breasts. Cook for about 3-4 minutes on each side until they turn golden brown. You may need to do this in batches to avoid crowding the pan. 6. Bake until cooked through: Transfer the browned chicken breasts to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked. The internal temperature should reach 165°F (75°C). To make your crust perfect, I recommend using panko breadcrumbs. They add a great crunch that regular breadcrumbs just can't match. When you coat the chicken, ensure you press the breadcrumb mixture onto the chicken firmly. This helps the crust stick better during cooking. Frying the chicken at the right temperature is key. Heat your oil to medium heat. This way, the chicken cooks evenly without burning. After frying, let the chicken rest for a few minutes. This helps the juices stay inside, making each bite tender and juicy. Parmesan Crusted Chicken pairs well with many sides. I love serving it with a fresh salad or roasted vegetables. You can also serve it with pasta or rice for a heartier meal. For a fun twist, try adding a squeeze of lemon or a light sauce on top. {{image_2}} You can boost the flavor of Parmesan crusted chicken easily. Start by adding fresh herbs like basil or thyme. These herbs bring a bright taste. You can also use spices like cayenne for heat. Experiment and find your favorite mix. Cheese lovers can switch things up by using different cheeses. Try mozzarella for a gooey, cheesy melt. You can also use sharp cheddar for a tangy twist. Each cheese adds its own unique touch to the dish. If you want a lighter dish, consider baking instead of frying. Baking still gives you a nice crust. Just spray a bit of oil on the chicken before you bake it. This method cuts down on fat and calories. You can also swap breadcrumbs for nut flour. Almond flour or coconut flour works great. They add a lovely flavor and make the dish gluten-free. This change can be a tasty surprise. Pair your Parmesan crusted chicken with sauces. A creamy garlic sauce or tangy marinara can elevate the dish. Drizzling sauce over the chicken makes it more appealing and adds moisture. You can also serve it as a salad topping. Slice the chicken and place it over mixed greens. This adds protein to your salad and makes it heartier. Enjoy the crunch of the crust with fresh veggies for a balanced meal. For the full recipe, check out the link for all the details! To store leftovers, let the chicken cool first. Place it in an airtight container. This keeps the chicken fresh. You can store it in the fridge for up to three days. Use glass or plastic containers with tight lids. They work best for keeping moisture in. You can freeze both unbaked and baked chicken. For unbaked chicken, freeze it before cooking. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. For baked chicken, wait until it cools. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When you want to use frozen chicken, thaw it in the fridge overnight. You can also use cold water for faster thawing. Just place the sealed bag in cold water for about an hour. The best way to reheat Parmesan crusted chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for 15-20 minutes or until warm. To avoid dryness, don’t heat it too high. You want it warm, not overcooked. If you reheat in the microwave, use a lower power setting. This helps keep the chicken juicy. Enjoy your delicious leftovers! How long does it take to cook Parmesan Crusted Chicken? It takes about 40 minutes to cook Parmesan crusted chicken. You spend 15 minutes prepping and 25 minutes cooking. The chicken cooks quickly in the skillet and then finishes in the oven. Can I use chicken thighs instead of breasts? Yes, you can use chicken thighs. They have more fat, which adds flavor. Just adjust the cooking time since thighs may need a bit longer to cook through. Is this recipe gluten-free? No, this recipe is not gluten-free. The breadcrumbs contain gluten. You can use gluten-free breadcrumbs for a safe option. How can I make it dairy-free? To make it dairy-free, you can skip the Parmesan cheese. Use nutritional yeast for a cheesy flavor without dairy. You can also try dairy-free cheese alternatives. How do I know when the chicken is cooked through? Check the internal temperature of the chicken. It should reach 165°F (75°C) to be safe to eat. You can use a meat thermometer for accuracy. Can I prepare this dish in advance? Yes, you can prepare this dish ahead of time. Coat the chicken and store it in the fridge for a few hours before cooking. This helps the flavors blend nicely. If you want to store it longer, freeze it before cooking. Just remember to thaw before cooking. This article walks you through the recipe for Parmesan Crusted Chicken. We covered the key ingredients and how to prepare them. You learned about cooking tips and variations to try. Remember, using panko gives a great crunch! Don't forget to store your leftovers properly. Use these tips to make a tasty dish that's sure to impress. Enjoy your cooking journey!

Parmesan Crusted Chicken

Savor the deliciousness of Parmesan crusted chicken with this easy recipe! This crispy and flavorful dish is made with just a few simple ingredients like grated Parmesan, breadcrumbs, and juicy chicken breasts. Perfect for weeknight dinners or special occasions, this recipe will impress your family and friends. Click through to discover the full cooking instructions and tips for making this mouthwatering meal!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons fresh parsley, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

2 large eggs

1 tablespoon Dijon mustard

2 tablespoons olive oil (for frying)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

    In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, dried oregano, paprika, salt, and pepper. Mix well.

      In another bowl, whisk together the eggs and Dijon mustard until well combined.

        Pat the chicken breasts dry with paper towels. Season both sides of each chicken breast with salt and pepper.

          Dip each chicken breast first into the egg mixture, allowing any excess to drip off, then coat thoroughly in the Parmesan breadcrumb mixture, pressing gently to adhere.

            In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the coated chicken breasts (you may need to do this in batches). Cook for about 3-4 minutes on each side, or until golden brown.

              Transfer the browned chicken breasts to the prepared baking sheet and repeat with any remaining chicken.

                Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

                  Remove from the oven and let rest for a few minutes before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4